Chicken Inasal

This Filipino Chicken Inasal recipe is incredibly easy to make. The result? Juicy, tender chicken bursting with the sweet, sour, and tangy flavors of Filipino barbecue in every single bite.

Get your grill ready! Today, we’re preparing chicken inasal, a classic Filipino barbecue dish that delivers a smoky, juicy, tangy, and intensely flavorful experience.

This is far from your average grilled chicken. It’s marinated in a vibrant blend of calamansi (or lime), vinegar, garlic, lemongrass, and annatto oil, giving it that distinctive orange hue.

Serve it alongside garlic rice, sawsawan (a vinegar-soy dipping sauce), and your favorite cold drink. Chicken inasal has the power to transform any casual meal into a delightful tropical feast.

At my home, we can’t get enough of this recipe. And if you, like me, relish summer grilling with bold and unforgettable flavors, then this is the dish you need to try!

🌟 Why Chicken Inasal Stands Out From Other Grilled Chicken Recipes

Chicken inasal is a definite favorite in my household. It’s THE go-to grilled chicken recipe you’ll want to make again and again! Here’s why:

• Its bright, citrusy marinade offers a super refreshing taste, especially on a hot day.
• It’s easy to prepare in advance, making it perfect for summer parties or cookouts.
• It cooks quickly over high heat, meaning you won’t be stuck at the grill for hours.
• It pairs exceptionally well with cold beer, crisp white wine, or refreshing calamansi spritzers.
• It delivers a huge flavor punch without relying on heavy sauces or sugary glazes.

🍗 About This Filipino Grilled Chicken

Chicken inasal has been a cherished part of my Filipino family’s cooking tradition for generations. Originating from Bacolod in the Western Visayas region of the Philippines, it’s a beloved local street food.

The term “Inasal” translates to “grilled” or “charcoal-roasted” in the local dialect. The process typically involves marinating the meat in a blend of native ingredients such as calamansi, vinegar, and lemongrass.

Unlike many Filipino barbecue styles that are sweet, inasal is known for its tangy, garlicky, and subtly smoky profile. Often, it’s finished with annatto oil to enhance its vibrant color.

This delectable Filipino grilled chicken embodies the perfect harmony of acidity, sweet/sour/tangy savories, and umami, making Filipino cuisine incredibly vibrant and irresistible.

Chicken Inasal is more than just a dish; it’s a culinary representation of Filipino culture, history, and the ingenuity of using local ingredients to create a unique and unforgettable flavor profile.

The preparation of Chicken Inasal is often a communal activity, bringing families and friends together to share stories, laughter, and the love of good food. The aroma of grilling chicken, infused with the scent of lemongrass and garlic, fills the air, creating a sense of anticipation and excitement.

From street corners to upscale restaurants, Chicken Inasal is a staple in the Philippines, enjoyed by people from all walks of life. Its versatility allows it to be served as a main course, a side dish, or even as a filling for sandwiches and wraps.

🛒 Ingredient Notes

• Chicken thighs: For the juiciest results, we recommend using boneless, skinless chicken thighs. However, you can also use bone-in, skin-on chicken thighs or even chicken drumsticks. The key is to choose a cut that will remain tender during grilling.
• Calamansi juice: While calamansi is traditional, lime or lemon juice makes an excellent substitute. Calamansi offers a unique citrusy flavor, but lime or lemon will provide a similar level of acidity to balance the other flavors in the marinade.
• Vinegar: Cane vinegar is preferred, but white vinegar or rice vinegar are suitable alternatives. Each type of vinegar contributes a slightly different tang, so choose one that aligns with your taste preference.
• Garlic, ginger, & lemongrass: These aromatics are the foundation of the marinade, infusing a deep and complex flavor profile. Don’t skimp on these ingredients, as they are crucial for achieving the authentic taste of Chicken Inasal.
• Annatto oil (atsuete oil): This gives the chicken its signature reddish-orange color and a subtle, nutty undertone. My recipe includes instructions for making your own with annatto seeds and olive oil or annatto paste and olive oil. Annatto oil not only adds visual appeal but also contributes a unique flavor that sets Chicken Inasal apart.
• Brown sugar: A small amount of brown sugar helps to balance the acidity in the marinade. It adds a touch of sweetness that complements the tangy and savory notes of the dish.

👩🏻‍🍳 Recipe FAQs

🍷 🥂 Wine Pairings

The sour, tangy flavors of chicken inasal call for a crisp white wine. I recommend serving it with a dry Riesling or Sauvignon Blanc.

These wines offer a refreshing acidity that cuts through the richness of the chicken and complements its tangy marinade. Other suitable options include Pinot Grigio, Albariño, or even a dry Rosé. The key is to choose a wine that is light-bodied and high in acidity to balance the flavors of the dish.

For beer lovers, a light and crisp lager or a pale ale can also be a great pairing. Avoid heavy or overly hoppy beers, as they may overpower the delicate flavors of the Chicken Inasal.